Well, we can’t seem to get enough of delectable treats and the food sensitive population is not to be left out. There are 5 SIMPLE ‘ALLERGY STYLE’ TREATS that will surprise and satisfy all. The recipes are easy and have been ‘fine tuned’ to please the food sensitive population! Our family has tried all of these treats “many a time’! Have fun baking these 2017 TREATS.
Here are 5 SIMPLE 2017 TREATS: ‘ALLERGY STYLE’
1. DARK CHOCOLATE BROWNIES
1. 1 cup dark chocolate chips peanut free
2. ¾ cup Cocoa
3. ½ tsp baking soda
4. 2/3 cup butter or margarine (melted and divided
5. ½ cup boiling water
6. egg replacer for 2 eggs
7. 2 cups sugar
8. 1 1/3 cups flour
9. 1tsp vanilla extract
10.¼ tsp salt
1. Preheat oven to 350F. Grease a 8x13x2 inch baking pan or two 8 inch square pans.
2. In a large bowl stir together cocoa and baking soda; stir in 1/3 cup butter.
Add boiling water; stir until mixture thickens. Add sugar, egg replacer and remaining butter;
Stir until smooth. Stir in flour, vanilla and salt until well mixed. Stir in chocolate chips. Pour into pan.
Bake for 35-40 minutes or until brownies begin to fall apart from side of pan.
2.GIANT SOFT GINGER COOKIES
1.(a) ¾ cup butter softened
2.(b) 2 ¼ cups all-purpose flour
1 cup sugar 2 teaspoons ground ginger
Egg replacer (equivalent to 1 large egg) 1 teaspoon baking soda
¼ cup molasses ¾ teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon salt
1. Mix butter and sugar together in large bowl until creamy & light.
2. Beat in egg and molasses;
3. Combine the ingredients under (b) together – add this to creamed
4. Form mixture into large tablespoon size balls – place on cookie
5. Bake in 350 F oven for 10-12 minutes until golden brown.
3. APPLE-CINNAMON MONKEY BREAD
1. 2 cans Pillsbury refrigerated Grand refrigerated
Cinnamon rolls with icing
2. 1 medium tart apple, peeled, chopped
3. ½ cup sugar
4. 1 ½ teaspoons ground cinnamon
5. ¼ cup butter, melted
1. Preheat oven to 350F Grease 12 cup fluted tube cake pan with
cooking spray or shortening;
2. Open cinnamon roll package, set icing aside. Separate each can
of dough into 5 rolls; cut into quarters;
3. Place apple in small bowl. In another small bowl, mix sugar and
cinnamon. Add 1/4 cup sugar
mixture to apple, toss to coat.
Sprinkle half of apple pieces in pan. Roll half of dough pieces
in pan. Place on apples in pan;
4. Sprinkle with remaining apple pieces. Roll remaining dough pieces
in sugar mixture; place on apples; Pour melted butter over top.
5. Bake 40 to 45 minutes, until golden brown on top. Cool 10 minutes.
Run knife along sides of pan to loosen; Place heatproof pan over
top of pan and turn over; remove pan. Cool for 10 more minutes.
6. Drizzle reserved icing over top of bread, allowing some to drizzle
7. Pull apart to serve; serve warm.
4. OLD FASHIONED BANANA CREAM PIE
1. 1 cup cold 2% milk
2. ½ teaspoon vanilla extract
3. 1 package (3-4 ounces) instant vanilla pudding mix
4. 1 carton cool whip topping (12 ounces)
5.1 graham cracker crust (9 inches)
6. 2 medium firm bananas
1. Prepare vanilla pudding mix
2. Add vanilla pudding
3. Fold 2/3 of whipped topping (reserve remaining 1/3) into the pudding
4. Slice 2 bananas
5. Pour 2/3 pudding mix evenly onto graham crust; layer the sliced bananas; add remaining whipped tipping over pie;
if desired, garnish with additional banana slices
5. BERRY CRISP
1. 6 tablespoons unsalted butter (room temperature)
2. 5 cups frozen mixed berries
3. 1/3 cup plus 1/4 cup brown sugar, divided
4. 3/4 cup all-purpose flour, divided
5. 1 cup quick-cooking oats
1. Preheat oven to 375F. Lightly butter a 9 inch square or 9 by 4 inch
2. In a large bowl, combine fruit, 1é3 cup sugar and 1/4 of the flour
and toss until evenly coated. Transfer to the buttered baking dish.
3. To make topping, stir together oats, remaining 1/4 cup sugar and 1/4 cup
of the flour. Using a pastry blender or 2 knives, cut butter into the
mixture until well mixed. Spread topping over fruit, pressing down slightly.